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Elements and Performance Criteria

  1. Select frozen and chilled foods.
  2. Prepare chilled and frozen food for reheating.
  3. Reheat precooked food items.
  4. Maintain, portion, present and serve reheated food.

Required Skills

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and comprehend food preparation lists date code and stock rotation labels and cooking instructions for precooked food

write records of temperature readings

numeracy skills to

calculate the number of portions required for food service period

calculate thawing temperatures and time required for the quantity of portions required

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and rethermalisation

problemsolving skills to

evaluate quality of chilled and frozen food items and dispose of spoilt stock

evaluate the quality of rethermalised food items and make adjustments to ensure a quality product

monitor temperatures and adjust according to identified discrepancies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food thawing and rethermalisation cooking equipment

Required knowledge

characteristics and uses of different precooked food types subject to chilling and freezing

culinary terms and trade names

bulk foods

plated meals

sousvide products

mealsonwheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amount of precooked food

thawing

transferring

rethermalising

maintaining reheated food items

mise en place requirements for rethermalising chilled and frozen foods

for a variety of chilled and frozen food items methods and temperature specifications for

thawing

rethermalising

maintaining reheated food items

quality indicators for rethermalised food items

appearance

colour

consistency

moisture content

shape

size

taste

texture

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

safely rethermalise bulk amounts of precooked food which has been chilled or frozen

prepare and rethermalise a variety of food items to meet multiple and diverse food service requirements

integrate knowledge of the

food safety procedures for thawing rethermalising and maintaining reheated food items

methods and temperature specifications for thawing rethermalising and maintaining reheated food items

produce meals containing rethermalised food items for multiple customers within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment

Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of kitchen staff to customers

food preparation lists

a variety of chilled and frozen precooked food items in bulk amounts

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the individual preparing for and rethermalising a range of precooked chilled or frozen food items

evaluation of the taste and visual appeal of dishes produced by the individual

projects that allow assessment of the individuals ability to produce a bulk amount of rethermalised foods on a set menu for an event

function or meeting within designated deadlines

written or oral questioning to assess knowledge of

characteristics and uses of different precooked food types

food safety procedures

rethermalisation methods

temperature specifications

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBSUSA Participate in environmentally sustainable work practices

BSBSUS201A Participate in environmentally sustainable work practices

BSBWORA Organise and complete daily work activities

BSBWOR202A Organise and complete daily work activities

BSBWORB Work effectively with others

BSBWOR203B Work effectively with others

SITHCCC Prepare food to meet special dietary requirements

SITXFSA Participate in safe food handling practices

SITXFSA Transport and store food

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard menu items.

Foods may include:

bulk foods

entire meals

individual food items

mealsonwheels

plated meals

sousvide products

takeaway meals.

Appropriate methods to thaw frozen food items may include use of:

chillers

coolrooms

refrigerators.

Appropriate methods to reheat precooked food items include:

combi ovens

combi-steamer

infrared radiation

kettle

lowheat convection

microwave

water bath.

Temperature checks are conducted on a range of foods, including:

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.